Ingredients
- 2 pounds fennel bulbs
- 3 to 4 oranges
- 1/4 cup good olive oil
- 2 lemons, juiced
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces arugula
Directions
Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By chef patty ann
on December 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
When the chef in a destination restaurant several years ago, I had a similar recipe but I used blood oranges and their juices when in season, roasted and cooled julianne of shallot, and toasted pine nuts as a garnish. The rest of the ingredients are the same as Ina's. The restaurant's customers enjoyed it because of the coloration and the flavors. Try it during blood orange season in February and March, I hope you'll enjoy the change.
By eowin
on April 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fresh and delicious!
By sherrylivingsto...
Wichita, KS
on January 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for Christmas Eve... my husband and I both gobbled up the whole thing and licked the dish clean! I did not have arugula so substituted butter lettuce. Ina always uses just a few great ingredients and has turned out another real winner.
Read all 9 reviews